Roasted Pork Chops with Root Vegetables

Name: Roasted Pork Chops with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pork chops (boneless, 1-inch thick); 2 sweet potatoes (medium, peeled and diced into 1-inch cubes); 4 cup broccoli florets; 3 tablespoon olive oil; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper

Tender pork chops seasoned with savory herbs, roasted alongside a colorful medley of sweet potatoes and broccoli florets, creating a balanced and satisfying meal packed with protein and fiber.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.50/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

4 pork chops (boneless, 1-inch thick)
2 sweet potatoes (medium, peeled and diced into 1-inch cubes)
4 cup broccoli florets
3 tablespoon olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the diced sweet potato and broccoli florets. Drizzle with 2 tablespoons of the olive oil, 1/2 tablespoon of the dried oregano, 1/2 tablespoon of the dried thyme, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
Pat the pork chops dry with paper towels. Season both sides with the remaining 1 tablespoon of olive oil, 1/2 tablespoon of dried oregano, 1/2 tablespoon of dried thyme, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the seasoned pork chops on the other side of the baking sheet with the vegetables.
Roast for 25-30 minutes, or until the pork chops reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) and the vegetables are tender and lightly caramelized. Flip the pork chops halfway through cooking.
Remove from oven and let the pork chops rest for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

Calories: 445
Protein: 32.5 g
Carbohydrates: 51 g
Fat: 11.9 g
Fiber: 11 g
Sodium: 150 mg
Saturated Fat: 3.9 g
Sugar: 10.3 g
Cholesterol: 75 mg